Niçoise Salad & Ogier Côtes du Ventoux Rosé AOC

Each month, we'll post some of our favourite pairings featuring seasonal recipes served with wine, beer, spirits or coolers.

This berry-infused rosé is firm enough to enjoy year-round and makes even the simplest of meals feel like a special occasion. Here it enhances the light flavour of tuna and crisp vegetables in Niçoise Salad, a long-time bistro staple.

Directions

In a steamer set over a saucepan of boiling water, steam potatoes and beans until just tender, about 15 minutes for potatoes and about 8 minutes for beans. Rinse under cold running water, drain well and set aside.

Heat a ridged grill pan over medium-high heat. Brush tuna with 1 tbsp (15 mL) of oil. Season with salt and pepper. Grill tuna just until well grill-marked but still rare in centre, about 1½ minutes per side. Slice thinly and set aside.